Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, l. Merill) (1): Selected Thermal Treatment

2005 ◽  
Vol 1 (4) ◽  
Author(s):  
John Alaba Victor Famurewa ◽  
AbdulGaniy O. Raji
Keyword(s):  
Thermal Treatment ◽  
Protein Content ◽  
Soy Flour ◽  
International Institute ◽  
Tropical Agriculture ◽  
Protein Requirement ◽  
Attrition Mill ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

In the developing countries animal proteins are very expensive and cannot meet with the protein requirement of the current explosive population trend hence, supplementing with plant protein is pertinent. Soybean, which is widely consumed when processed to flour and flour products, is one of the best substitutes if properly processed. This study, therefore, aimed at establishing the best thermal treatment among the commonly used methods that will conserve the protein content of soy flour maximally, result in high flour yield and acceptability. Four different methods: Roasting (ROA), Extrusion (EXT), Boil and Sun Dry (BSD) and Boil and Oven Dry (BOD), were used to prepare samples from Tax 1448 soybean variety obtained from International Institute for Tropical Agriculture (IITA) and mixed variety obtained from market. The samples were milled in an attrition mill and the flours obtained were subjected to proximate, sieve and organoleptic evaluations. The results of the experiment, showed a protein content of 40.5, 40.7, 40.1 and 40.3%, flour yields of 32.0, 3.7, 29.7 and 37.9%, and acceptability of 58.0, 61.0, 36.0, and 48.0% and protein content of 33.7, 34.4, 32.7 and 32.7%, flour yields of 17.0, 5.0, 14.1 and 12.3%, and acceptability of 64.0, 68.0, 48.0 and 60.0% for BOD, EXT, ROA and BSD respectively for Tax 1448 and mixed variety. These results indicated that BOD is a better method over others. EXT, though, has the highest acceptability and protein contents, these values (p < 0.05), have no significant difference from those of BOD. EXT however has a very low flour yield. This study has therefore established that BOD is the best of the commonly used domestic methods for producing acceptable soy flour of high protein content and flour yield.

Development of energy bar utilizing potato extrudates

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Namrata Ankush Gir ◽  
D. Mridula
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutritional Quality ◽  
Milk Powder ◽  
Sensory Attributes ◽  
Soy Flour ◽  
Defatted Soy Flour ◽  
Puffed Rice ◽  
Energy Bar ◽  
Different Levels

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

scholarly journals Studies on thermal processing of tuna - A comparative study in tin and tin-free steel cans

2011 ◽  
Vol 11 (48) ◽  
pp. 5539-5560
Author(s):  
K. J Maheswara ◽  
◽  
C. V Raju ◽  
J Naik ◽  
R. M Prabhu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Thermal Processing ◽  
Enzymatic Reaction ◽  
Storage Period ◽  
Tuna Fish ◽  
Canned Tuna ◽  
Significant Difference ◽  
Heat Penetration

Tin -free steel can is an ideal alternative to open top sanitary t in cans (OTS) for thermal processing of little tuna ( Ethynnus affinis ) in curry used as filling media. Effect of heat penetration on physical, biochemical and sensory characteristics of canned tuna product were studied. The chemical analysis of raw tuna fish showed a protein content of 24.20 % and a lipid content of 1.37%. Comparatively, tuna used in the present study is more suitable for canning due to the presence of more protein and less fat in its flesh. Precooking is an important step in general canning process as it serves to reduce moisture content along with inhibiting enzymatic reaction, decreasing microbial load and cleansing the meat. The protein content of precooked tuna was 2.92% more than raw tuna due to relative concentration of moisture content decreases due to precooking. The percentage of yield of light meat and dark meat was 36.58% and 10.18% from whole cooked tuna and the same for dark and white meat was 28.40%. Tuna in curry packed in two metal container s subjected to thermal processing at 115 0 C for 70 minutes . The F 0 (slowest heating point) values for canned tuna in curry packed in TFS and Tin cans obtained were 10.13 and 10.23 minutes and cook values were 145.5 minutes & 153.6 minutes respectively . During the storage period, the total volatile base nitrogen, trimethyleamine nitrogen, free fatty acid values were found to increase, while thiobarbituric acid value decreased and pH was slightly acidic . There was no significant difference (p<0.05) in appearance, colour, odour, taste, flavour, texture, overall quality of the raw tuna and final products. However, both canned products were acceptable even after storage of 5 months at ambient temperature and also , the product remained commercially sterile. It was concluded that according to quality of the product and heat penetration studies, tin - free steel container can be used as alternative to the open top sanitary tin cans for canning tuna meat.

CANADIAN WILTSHIRE BACON: III. pH, OXIDATION-REDUCTION POTENTIAL, AND MISCELLANEOUS MEASUREMENTS ON BACON AND PICKLE

1940 ◽  
Vol 18d (4) ◽  
pp. 149-158
Author(s):  
W. H. Cook ◽  
A. E. Chadderton
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Reduction Potential ◽  
Significant Loss ◽  
Direct Relation ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Significant Difference ◽  
Handling Practices

The pH of bacon was relatively uniform, but it was possible to demonstrate statistically significant differences between sides cured in the same plants. Sides from different plants were however no more variable than those from the same plant. The results indicate that the pH of the bacon is affected by the pH of the pump pickle, decreases with the time in cure, and increases with the age from cure.The absolute values of the Eh potentials observed in bacon were doubtful, but since the measurements indicated a statistically significant difference between sides from different plants it appears that this property may be a function of curing practice. Although the moisture content of bacon was relatively uniform, there was a significant difference between sides from different plants, and a significant loss of moisture during maturation and smoking.The protein content of the tank pickle from different plants varied considerably, and probably reflects the effect of different handling practices. Nevertheless it was possible to demonstrate a direct relation between protein content and pH of the pickle.

scholarly journals FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI

2020 ◽  
Vol 2 (2) ◽  
pp. 439-452
Author(s):  
Chairunnisa Oktofyani ◽  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Food Waste ◽  
Physicochemical Characteristic ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Soy Flour ◽  
Banana Peel

This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily.

scholarly journals PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 634
Author(s):  
Hariyadi Hariyadi ◽  
Yeni Sulastri ◽  
Zainuri Zainuri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Chemical Properties ◽  
Ash Content ◽  
Bean Sprout ◽  
Mung Bean Sprouts ◽  
Taro Flour ◽  
Significant Difference ◽  
Bean Sprouts

ABSTRACT   This study aims to find out the effect of mung bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung bean sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung bean sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung bean sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor  tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hijau

scholarly journals KEBUTUHAN PROTEIN PAKAN UNTUK PERFORMA OPTIMAL BENIH IKAN PATIN PASUPATI (PANGASIID)

2018 ◽  
Vol 13 (1) ◽  
pp. 47
Author(s):  
Evi Tahapari ◽  
Jadmiko Darmawan
Keyword(s):  
Survival Rate ◽  
Growth Performance ◽  
Protein Content ◽  
Maximum Growth ◽  
Feed Conversion ◽  
Protein Retention ◽  
Randomized Design ◽  
Significant Difference ◽  
Test Fish ◽  
Feed Protein

Penelitian ini bertujuan untuk mendapatkan kandungan protein optimum pakan untuk menunjang pertumbuhan maksimal dalam pemeliharaan benih ikan patin pasupati. Penelitian dirancang menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan tiga ulangan. Sebagai perlakuan adalah pakan dengan kandungan protein berbeda, yaitu: A. 30%, B. 35%, C. 40%, dan D. 45%. Wadah pemeliharaan ikan uji adalah bak fiber berukuran 57 cm x 36 cm x 29 cm. Sebanyak 30 ekor ikan uji berukuran bobot awal 0,94 ± 0,13 g dengan panjang awal 3,82 ± 0,21 cm; ditebar ke dalam setiap bak. Percobaan berlangsung selama empat puluh hari. Ikan diberi pakan lima kali/hari sebanyak 10% dari biomassa ikan. Parameter yang diamati adalah laju pertumbuhan bobot, pertumbuhan panjang, retensi protein, rasio konversi pakan, dan sintasan. Data dianalisis dengan analisis ragam pada selang kepercayaan 95% dan dilanjutkan dengan Uji Beda Nyata Terkecil (Uji BNT). Hasil penelitian menunjukkan bahwa pakan dengan kandungan protein 40% (perlakuan C) memberikan performa pertumbuhan bobot, pertambahan panjang, retensi protein, dan konversi pakan terbaik (P<0,05) dibandingkan dengan perlakuan lainnya. Sintasan ikan pada perlakuan A, B, dan C berturut-turut sebesar 81,11%; 80,00%; dan 80,00% dan tidak berbeda nyata (P>0,05). Ikan pada perlakuan D memiliki sintasan terendah yaitu 72,22%.This study was aimed to determine the optimum feed protein content to support maximum growth performance of catfish juveniles. The study was designed using a completely randomized design (CRD) with four treatments and three replications. The treatments consisted of different protein contents of artificial feed, namely: A. 30%, B. 35%, C. 40%, and D. 45%. The test fish were reared in fiber tank containers sized 57 cm x 36 cm x 29 cm. A total of 30 fish with an initial weight of 0.94 ± 0.13 g and length of 3.82 ± 0.21 cm were stocked into each tank. The experiment lasted for forty days. Fish were fed with the experimental feeds five times/day as much as 10% of the fish biomass. The parameters observed were weight growth rate, growth length, protein retention, feed conversion ratio, and survival rate. The data were analyzed by analysis of variance at 95% confidence interval and continued with the least significant difference (LSD) test. The results showed that the feed with a crude protein content of 40% (treatment C) gave the best growth performance, protein retention and feed conversion and significantly different compared with the other treatments (P <0.05). The survival rate of fish in treatment A, B, and C were 81.11%, 80.00%, and 80.00%, respectively which was not significantly different (P>0.05). Fish in the treatment D had the lowest survival rate (72.22%).

PENETAPAN KADAR PROTEIN TEMPE JAGUNG (Zea mays L.) DENGAN KOMBINASI KEDELAI (Glycine max (L.) Merill) SECARA SPEKTROFOTOMETRI SINAR TAMPAK

2017 ◽  
Vol 2 (1) ◽  
pp. 111
Author(s):  
Siti Jubaidah ◽  
Henny Nurhasnawati ◽  
Heri Wijaya
Keyword(s):  
Zea Mays ◽  
Glycine Max ◽  
Protein Content ◽  
Research Design ◽  
Soy Protein ◽  
Concentration Ratio ◽  
Zea Mays L ◽  
Soybean Protein ◽  
Glycine Max L ◽  
Substitute Materials

Indonesian is still very dependent of soybean imports, so as to reduce the use of soybean need to find substitute materials in the manufacture of soybean. Corn can be an option because apart from being a source of carbohydrates, corn is also an important source of protein in the menu society in Indonesia. The purpose of this study to determine the levels of soybean protein maize (Zea mays) with a combination of soybean (Glycine max (L.) Merrill) with visible of spectrophotometry. The research design uses a comparison of corn: soybean as follows: P1 = 80: 20; P2 = 70: 30; P3 = 50: 50; P4 = 30: 70 and P5 = 20: 80. The results of this study indicate that P1 has a protein content of 6.7%, P2 = 8.06% = 10.76% P3, P4 and P5 = 13.46% = 14.8%. The greater the concentration ratio of soy protein obtained even greater. In organoleptic quality in soybean corn combination has the texture a little hard to hard, has no smell until the typical aroma smelled soybean, flat white to brown of white

scholarly journals Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Ikrima Rohimadilwa ◽  
Ludfia Windyasmara ◽  
Sri Sukaryani
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Room Temperature ◽  
Ph Value ◽  
Good Effect ◽  
Natural Preservative ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference

Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicken meatballs which include moisture content, pH value and protein content. This research method used a completely randomized design with long storage factors and the addition of chitosan. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). Further test with the Duncan Multiple Range Test (DMRT) if there is a significant difference between treatments. The variables recorded and observed were moisture content, pH value and protein content of chicken meatballs at room temperature (25ᴼC). The water content of chicken meatballs up to 1.5% chitosan addition treatment showed the best consistency during the shelf life with an average value of 59.31%. The pH value of chicken meatballs with the addition of 2.5% chitosan on the 2nd and 4th day gave a good effect with pH values of 5.56 and 5.78, respectively. Protein content of chicken meatballs with the addition of chitosan 1.5% on the second day gave the effect of increasing the highest protein content up to 7.21%. Keywords: Chicken meatballs, Chitosan, Shelf life

Comparison of field methods for selection of protein and oil content in soybean

1996 ◽  
Vol 76 (4) ◽  
pp. 721-725 ◽  
Author(s):  
D. L. Pazdernik ◽  
L. L. Hardman ◽  
J. H. Orf ◽  
F. Clotaire
Keyword(s):  
Protein Content ◽  
Oil Content ◽  
Soybean Protein ◽  
Field Methods ◽  
Single Row ◽  
Northern Latitudes ◽  
Sampling Position ◽  
Glycine Max L ◽  
Selection For ◽  
Hill Plots

Soybean [Glycine max (L.) Merr.] is known for its high protein and oil content but a gradual decline has been reported in protein content of soybeans grown in the northern latitudes during the past 10 to 15 yr. Due to this decline, research investigating breeding methods aimed at improving protein content in soybean is needed. The objectives of this study were to compare soybean protein and oil content of: (i) row vs. hill plots, (ii) sampling at the end vs. center of the row, (iii) short, one-row plots at one location vs. long, four-row plots at two locations, and (iv) to assess the heritability of these two traits. Protein and oil content were measured among eighteen cultivars planted in 30-cm × 30-cm hill plots and 1.8-m row plots, and among four cultivars planted in separate experiments aimed at comparing the end vs. center of the row in 1.8-m row plots. Four F5 and F6 populations were planted in 1.8-m and 3.6-m row plots at five MN locations over 2 yr to determine the effect of plot size and the heritability of protein and oil content. Protein and oil content were not affected by plot type, supported by a high correlation between row and hill plots for both protein and oil content (r = 0.82, P > 0.01). Sampling position in the row had a large effect, with higher protein and lower oil content in seed collected at the end of the row. Selection for protein and oil content in short, single-row plots at one location appears to be equivalent to selection for protein and oil content from long, multiple-row plots at multiple locations, although year effects may have an impact. The heritability estimates for protein and oil content were 0.47 to 0.54 and 0.44 to 0.46, respectively. Our results support the continuation of short, single-row evaluation tests for protein and oil content with the consideration of using hill plots as an alternative to row plots. Key words:Glycine max (L.) Merr., protein, breeding methodology

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